Description
These White Chocolate Cranberry Oatmeal Cookies are a delightful blend of chewy oats, tart dried cranberries, and sweet white chocolate chips. Using a simple oatmeal cookie mix as a base, they come together quickly and bake into thick, golden cookies perfect for any occasion or a cozy snack.
Ingredients
Scale
Dry Ingredients
- 17.5 ounce oatmeal cookie mix (e.g., Betty Crocker)
- ⅓ cup old-fashioned oats
Wet Ingredients
- ½ cup unsalted butter, melted
- 1 large egg, room temperature
- 1 tablespoon milk (2% recommended)
- 1 teaspoon pure vanilla extract
Add-ins
- 1 cup dried cranberries (such as Craisins)
- ¾ cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350℉ (175℃). Line baking sheets with parchment paper to prevent sticking and set them aside for later.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the oatmeal cookie mix and old-fashioned oats until evenly blended. This helps add extra texture to the cookies.
- Mix Wet Ingredients: Using an electric mixer or a sturdy spoon, blend the melted butter, egg, milk, and vanilla extract into the dry ingredients. Mix until just combined to avoid overworking the dough.
- Add Cranberries and Chocolate: Gently fold in the dried cranberries and white chocolate chips until evenly distributed throughout the cookie dough.
- Scoop Dough: Use a medium cookie scoop or a heaping tablespoon to portion out the dough onto the prepared baking sheets, spacing them to allow for spreading.
- Shape Cookies: Flatten each dough ball slightly with your palm or the bottom of a clean glass to shape them into thick discs, ensuring even baking.
- Bake: Place the baking sheets in the oven and bake for 10-13 minutes, or until the edges turn golden brown and the centers look set.
- Cool: Let the cookies rest on the baking sheet for 5 minutes for firming up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Store cookies in an airtight container at room temperature for up to 1 week.
- To keep cookies longer, freeze them for up to 3 months in an airtight container or freezer bag.
- Using room temperature egg and milk helps the dough blend smoothly.
- Flattening the dough slightly ensures even baking and a desirable cookie shape.
- Feel free to substitute white chocolate chips with dark or milk chocolate chips for variation.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
